Turkey London Broil Recipe Oven Baked: Herb-Crusted Juiciness in One Pan

I developed this oven-baked turkey London broil to deliver restaurant-quality results without the grill. The method ensures a juicy interior with a flavorful herb crust.

The secret is a simple dry rub and high-heat roasting, which creates a caramelized exterior while keeping the meat tender. It’s a one-pan solution that simplifies cleanup without sacrificing flavor.

This dish works for weeknight dinners or special occasions. The turkey absorbs the herb blend beautifully, making every bite rich and aromatic.

Serve with roasted vegetables or mashed potatoes to complete the meal. Here’s how to make it perfectly every time.

Ingredients for Turkey London Broil Recipe Oven Baked

Restaurant-quality turkey with a bold herb crust, all from your oven.

The turkey cut is critical here. London broil from the thigh (not breast) provides the ideal texture—lean but juicy. Look for center-cut pieces about 1-inch thick at your butcher or the meat counter at Whole Foods. Avoid pre-marinated versions, as the dry rub needs to adhere directly to the meat. For best results, pat the turkey completely dry before seasoning to ensure proper caramelization.

No smoked paprika? Regular paprika plus a pinch of cayenne can approximate the flavor. Dried herbs can be substituted with one-third the amount of fresh rosemary and thyme. If you’re out of Dijon, whole-grain mustard works in a pinch (though it won’t bind quite as well). The olive oil should be high quality—California Olive Ranch or Cobram Estate are reliable brands.

The dry rub can be prepped 1 day ahead and stored in an airtight container. Cooked turkey keeps in the fridge for 3-4 days and reheats beautifully when sliced thin. For longer storage, freeze cooked portions for up to 3 months.

Step-by-Step Instructions for Turkey London Broil

This method guarantees a perfectly herb-crusted, juicy result with minimal effort and one pan.

Step 1: Prepare the Herb Rub and Season the Turkey

In a small bowl, combine the 1.5 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Dried Rosemary, 1 tsp Dried Thyme, 1 tsp Smoked Paprika, and 1 tsp Onion Powder. Crush the dried herbs between your fingers to release their oils and blend thoroughly.

Pat the 1.5 lb Turkey London Broil dry with paper towels to ensure the rub adheres. Brush all sides with the 1 tbsp Dijon Mustard—this acts as a binder for the dry rub. Coat the turkey evenly with the spice mixture, pressing it into the meat for maximum flavor penetration.

Step 2: Sear the Turkey for a Flavorful Crust

Heat the 2 tbsp Olive Oil in a large oven-safe skillet over medium-high heat until shimmering. Add the seasoned turkey and sear for 3-4 minutes per side until deeply browned. You’ll see the edges of the crust start to crisp—that’s your sign the Maillard reaction is working its magic.

Resist the urge to move the turkey around. Let it develop a rich, golden-brown crust before flipping. The searing step locks in juices and creates a fond in the pan that will enhance the final flavor of this dish.

Step 3: Finish in the Oven for Even Cooking

Preheat your oven to 400°F. After searing, transfer the entire skillet to the oven. Roast for 10-12 minutes until the internal temperature reaches 145°F for medium doneness. Use an instant-read thermometer inserted into the thickest part of the meat for accuracy.

The turkey should feel firm to the touch with a slight give, and the juices should run clear when pierced. If the crust begins to darken too quickly, loosely tent the skillet with foil to prevent burning.

Step 4: Rest and Serve for Maximum Tenderness

Transfer the turkey to a cutting board and let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Slicing too soon will cause the juices to pool on your cutting board, leaving the meat dry.

Slice thinly against the grain and arrange on a platter. Garnish with the 0.25 cup Fresh Parsley and serve with the 4 pieces Lemon Wedges on the side. The bright acidity of the lemon complements the rich, herbaceous crust perfectly.

Wine and Beer Pairings for These Flavors

Bold Red Wines

Medium-bodied reds with bright acidity cut through the herb crust beautifully. I love Pinot Noir from Oregon’s Willamette Valley—its red fruit and earthy notes complement the rosemary and thyme perfectly. Chianti Classico from Tuscany offers similar acidity with a touch of spice. 🍷

Rich White Wines

A full-bodied white like Chardonnay from California’s Santa Barbara region adds a creamy texture that matches the turkey’s richness. For a European option, try a Viognier from the Rhône Valley—its floral notes pair wonderfully with the lemon garnish.

Craft Beer Pairings

An Amber Ale with its malty sweetness and light hop bitterness balances the savory herbs. I recommend Fat Tire Amber Ale from New Belgium. For a darker option, a Brown Ale like Newcastle adds toasty notes that enhance the smoky paprika. 🍺

Light Beer Options

A crisp Pilsner cleanses the palate between bites of the boldly seasoned turkey. Samuel Adams Noble Pils has the body to stand up to the dish without overwhelming it. For a lighter touch, a Hefeweizen like Paulaner adds a citrusy brightness.

Frequently Asked Questions